Soup A L Aille

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This is the best garlic soup ever. it's from my much used & loved 'feast of soups' cookbook by jacqueline heriteau.

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Steps

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Separate the garlic cloves & scald 1 minute.

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Slip off & discard skins & scalding water.

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In a kettle over medium heat , combine cold water , garlic , salt , pepper , cloves , parsley , & oil.

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Bring to a boil , cover , reduce heat , & simmer 30 minutes.

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Remove from heat.

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With a slotted spoon , lift out the cloves , parsley , & garlic.

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Discard parsley & cloves.

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Puree the garlic with 2c of broth , in a blender or food processor , or press through a sieve.

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In a medium bowl beat the egg yolks until thick.

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Whip in the butter , then the garlic puree , then 1c broth.

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Whip this mixture into the kettle.

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Reheat to just below boiling , but do not boil.

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To serve: place a piece of french bread , toasted & buttered in the bottom of each soup bowl & sprinkle generously with cheese.

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Ladle the soup over the bread.

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To make ahead: complete through step 3 , then finish just before serving.

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Ingredients

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heads of garlic, boiling water, cold water, salt, pepper, whole cloves, sage, dried thyme, parsley, olive oil, egg yolks, butter, french bread, swiss cheese